Green Asparagus Recipe & Benefits

Fresh green asparagus is packed with nutrients and health benefits. It’s rich in vitamins A, C, E, and K, along with folate, which supports brain and heart health. Asparagus is a great source of fiber, aiding digestion and keeping you full longer. Asparagus is also loaded with antioxidants that help fight inflammation and support your immune system. Thanks to its high water content, it keeps you hydrated and promotes healthy skin. Plus, it’s naturally low in calories, making it a great addition to any balanced diet. Whether roasted, grilled, or steamed, fresh asparagus is a delicious way to nourish your body!

My Introduction to Fresh Green Asparagus

As a kid, my mom loved asparagus. Not the fresh green kind. Nope, she loved the canned, yellowish stuff. The moment she opened a can, the smell hit me. I hated it. She always told me to “just try it.” I did. It was disgusting! That was my first encounter with asparagus.

Years passed. I grew up, had a career, and started dating… and then my new love (now my husband) told me his favorite dish was asparagus! Needless to say, I nearly fainted. All I could think of was opening the can of asparagus again, the smell filling the air.

Then came a slight relief—he didn’t eat canned asparagus. It had to be fresh, green asparagus. Like any young woman trying to impress, I rushed to the store. And there it was. Fresh, bright green asparagus sitting in the veggie section. Who knew? I grabbed a bunch and headed to the checkout, determined to surprise him.

My first attempt

I remembered how he liked it prepared. Easy! No problem! I followed the recipe exactly—except for one tiny detail. Next, I cut off the tips and tossed them away. Why? Because they looked impossible to clean! No way was I serving those straw-looking little tips. And so I plated the asparagus (minus the tips), poured a crisp, cold glass of white wine, lit a candle, and proudly presented my masterpiece.

His reaction? “Wow… but where’s the asparagus?”

I stared at him. “Hellooo? Right here!”

He looked confused. “No, I mean the actual asparagus. The tips?”

I blinked. “Those ugly things? I threw them in the bin!”

Priceless. Absolutely priceless. His face was frozen in pure disbelief. And then it hit me… he was serious. Dead serious.

From that day on, I learned my lesson. As a result, the tips stay. Whereas the woody ends go. Most important, I now eat asparagus—tips and all!

The origin of asparagus

I did some research into the origin of asparagus and found a lot of controversies.

Asparagus, (genus Asparagus), genus of the family Asparagaceae with up to 300 species native from Siberia to southern Africa. Best known is the garden asparagus (Asparagus officinalis), cultivated as a vegetable for its succulent spring stalks. Several African species are grown as ornamental plants.

- Brittanica.com

Asparagus is believed native to the eastern Mediterranean lands and Asia Minor. It commonly grows wild over much of that country today and also in the trans-Caucasus, Europe, and even in many places in the United States where it has escaped from cultivation.

-aggie-horticulture.tamu.edu

In addition, I also found that in the 1950 publication A Book of Mediterranean Food (by Elizabeth David), you’ll find recipes using green asparagus. Many food experts consider Mediterranean cuisine to have three main elements. For example, olives (olive oil), wheat (bread and pasta), and grapes (wine).

Although none of these elements are used in today’s green asparagus recipe, it does include rocket. Also known as rucola ,”ruchetta”, “rucoli”, “rugula”, “colewort”, and “roquette”.

Rocket is native to the “Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, Egypt, and Turkey in the east.”